MAMA COCO
255 2 KING STREET. W, HAMILTON ON L8P 1A1 · Restaurant
9 inspections
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Manual dishwashing: Wash, rinse, sanitize technique
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Certified food handler present in the food service premise
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
4 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Certified food handler present in the food service premise
- Routine Inspection
0 infractions